Chili Verde

This popular New Mexican dish is essentially a green chile stew often made with pork.

Yield:

8 servings (serving size: 3/4 cup rice, 1 cup pork mixture, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 437
Caloriesfromfat 30 %
Fat 14.5 g
Satfat 3.8 g
Monofat 5.6 g
Polyfat 1.3 g
Protein 28.9 g
Carbohydrate 46.2 g
Fiber 6.3 g
Cholesterol 81 mg
Iron 4.3 mg
Sodium 591 mg
Calcium 65 mg

Ingredients

1 teaspoon canola oil
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded Anaheim chile
2 tablespoons chopped seeded jalapeño pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free, less-sodium chicken broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
5 (11-ounce) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges

Preparation

Preheat oven to 400°.

Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.

Note:

Lia Huber,

May 2007